GUTTKR TARTS

Take small patty pans, line them out with short crust and then fill them with red currants, black currants, raspberries or what fruit you choose ; heap them up high in the center, add a little powdered sugar to each, wet the edge of the paste with water, then lay on a top covering about an eighth of inch thick, press the two edges of pastry together and then with a sharp knife pare off the excess of pastry from the edges of the patty pans, holding the knife in a slant- ing position toward the center (^f the tart or patty ; now with the thumb press the paste around the base of the fruit, about half an inch from the edge of the i)atty pan ; press it hard enough to all but break the paste and so as to push the fruit up in a cone in the

PASTRY. 377

center ; now wash them with water and bake them. The object of pressing the paste so thin around the base of the fruit, is that the juice of the fruit may break through the paste in baking and run around the groove or gutter formed by the pressing of the paste, and when baked it has a rich and pretty effect. They take their name from the peculiar appearance given to them by the fruit juice so running in this groove, and are consequently called gutter tarts. They look very pretty and give a fine effect.

CREAPRECIES.

L#ine out shallow patty pans with scraps of best paste rolled in a sheet, place a piece of bread in each and bake them in a cool oven ; when baked remove the bread and place in a teaspoonful of red currant or some other jellies or jam ; next cover this with some cheese cake preparation or with a custard that will set. Next have ready a little meringue, made in the usual manner from the whites of eggs and sugar, place a tablespoonful on each, bringing it up cone form ; sprinkle a little pink sugar on this and return them to the oven, just to color them a light brown?

FONCHONETTS.

Proceed as for " creaprecies." WJien baked place an almond macaroon (procurable at any bakers or grocers if you' have none in store) in each, cover the macaroon with half quince and half red currant jelly. Next have paper cone, same as used for ornament- ing a cake with frosting, fill this cone with meringue, same as used for the ** creaprecies;" next drop a spoonful of meringue in the center on the jelly, then with the meringue in the paper cone drop a small cone shaped pile on the center, on what is already on the jelly; then drop five or six around it. This will give you a circle of cones with one in the center ; the cones must not be too small, as they will not look well ; they should be as large as a twenty-five cent piece and at least one inch in height ; now return them to the oven just to color them. When cold drop just a little red currant jelly on the point of each cone. This makes one of the prettiest of fancy pastry dishes, and sets off a table wonder- fully well.

I will give my method of making a beefijteak pie.

878 PASTRY.